Caesar’s anchovy and parmesan spiked dressing is an epiphany on kale leaves. It makes a refreshing change from cos (romaine) lettuce and you can feel chuffed about all those vitamins packed in. The many names for kale can sometimes be confusing: this salad works best using cavolo nero (Americans call it Tuscan kale). It’s far more tender than its cousin, curly kale. Ideally, choose the younger pieces sold at farmers’ markets or good grocery stores. The recipe also works well with larger leaves, but you need to be sure to discard the tough centre vein. See for a photograph of this dish, served as a side.
Spread the sourdough cubes and sliced garlic on a large baking tray. Drizzle with the oil and season generously with salt and freshly ground black pepper, then toss to combine well.
To make the dressing, put the garlic, anchovy and salt in a mortar and pestle and pound until a paste forms. Scrape the paste into a food processor with the egg yolks and mustard and blend until well combined. With the motor running, gradually add the oil, drop by drop at first, then in a slow steady stream until the mixture is thick and emulsified. Add the parmesan, Worcestershire sauce and three-quarters of the lemon juice and process again. Taste and add the remaining lemon juice if needed. Season to taste with freshly ground black pepper, then set aside.
Coarsely chop the cavolo nero leaves and put them in a large bowl with the radicchio (if using) and the croutons. Pour the caesar dressing over the salad and toss to coat well. Sprinkle the parmesan over the top and serve immediately.
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